Prego Ricardo, Cobelo-García Antonio, Calvo Susana, Aubourg Santiago P
Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain.
Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain.
Foods. 2025 Jun 23;14(13):2210. doi: 10.3390/foods14132210.
The macroelement (Na, Mg, P, S, K, and Ca) and microelement (Mn, Fe, Co, Cu, Zn, As, Cd, Sn, Ba, and Pb) composition of edible (arm and mantle) and non-edible (viscera) tissues of octopus () was studied. Three different size groups were considered separately (1-2, 2-3, and 3-4 kg per specimen). Additionally, the effect of cooking processing (40 min at 90 °C) and frozen storage (4 months at -18 °C) was determined. All raw tissues depicted the following increasing sequence for the macroelement content ( < 0.05): Ca < Mg < P ≈ K < Na ≈ S; regarding microelements, the raw viscera tissue showed a higher level ( < 0.05) than the counterpart edible tissues. The cooking process led to a general decrease in macroelement values ( < 0.05) in arm and mantle tissues; for microelements, no effect ( > 0.05) was observed for Co, Mn, and Sn content, but an average increase was obtained for Cd, Cu, and Pb values. The frozen storage did not lead to element content changes in the arm tissue ( > 0.05); in contrast, general content increases and decreases were detected for mantle and viscera, respectively. In spite of level changes detected, this study proves that viscera, a common waste of commercial processing, can be considered a valuable source of essential elements.
研究了章鱼可食用组织（腕和外套膜）和不可食用组织（内脏）中的常量元素（钠、镁、磷、硫、钾和钙）和微量元素（锰、铁、钴、铜、锌、砷、镉、锡、钡和铅）组成。分别考虑了三个不同大小组（每个样本1 - 2千克、2 - 3千克和3 - 4千克）。此外，还测定了烹饪加工（90℃下40分钟）和冷冻储存（-18℃下4个月）的影响。所有生组织的常量元素含量呈现以下递增顺序（P < 0.05）：钙 < 镁 < 磷≈钾 < 钠≈硫；对于微量元素，生内脏组织的含量水平（P < 0.05）高于相应的可食用组织。烹饪过程导致腕和外套膜组织中的常量元素值普遍下降（P < 0.05）；对于微量元素，钴、锰和锡的含量未观察到影响（P > 0.05），但镉、铜和铅的值平均有所增加。冷冻储存未导致腕组织中的元素含量变化（P > 0.05）；相反，分别检测到外套膜和内脏的含量普遍增加和减少。尽管检测到含量水平有所变化，但本研究证明，作为商业加工常见废弃物的内脏可被视为必需元素的宝贵来源。
